Sebastian is a mixologist that has been working in the Chicago hospitality industry for ten years. After completing his degree at Berklee College of Music in Boston he moved to the Midwest, where he was taken away by Chicago’s rich culture of food and beverage. For over three years he worked at the renowned cocktail bar, Billy Sunday. A haven for spirit and botanical exploration, Billy Sunday was where Sebastian was able to develop knowledge related to everything flavor. With a deep understanding of herbs, spices, digestives, and fruit, Sebastian uses a unique approach towards mixology at the EPC, harmoniously incorporating diverse specialty ingredients. Since 2019 he has worked as a flavor designer for the botanical hydration beverage, Super Thirsty. After contracting as a bartender since 2018, Sebastian now works as a beverage director at Elite Personal Chefs. In 2023, he and his partner, Benjamin, co-founded The Crusta LLC, and are both honored to be collaborating with EPC’s world-class culinary team and outstanding hospitality programs.
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
I am originally from Ithaca in upstate New York.
I love Don Pablo's Kitchen & Bakeshop for amazing Chilean food. So unique & delicious.
My favorite go-to cocktail at home is an amontillado sherry cobbler with tangelo.
I specialize in crafting refreshing botanical cocktails as well as elaborate custom concoctions for festive occasions. I love a fun party theme!
As a Berklee graduate and musician by trade, I found a home behind the bar quickly. It's an invigorating creative outlet using flavor as a medium instead of sound. I love the technique, the people & the product - it's always a great time.
When I'm not manning the bar, I like to lift weights, play Spanish guitar, dance to house music and go on long hikes with my partner.
I enjoy working with Elite Personal Chefs because I love the magic we create in the at-home, fine-dining, production space. There is always something interesting to introduce, learn and talk about with EPC guests. I am honored to be a partner at EPC where I can bring my mixology to far reaching places and work with a culinary team that constantly encourages me to level up and be the best beverage director I can be.
Being a private chef & beverage professional involves a very welcome and constant change of scenery. I love going to new places, with new sights, sounds, and meeting new people who are genuinely eager to get an insider look into bartending. I love how the education of food and cooking techniques keeps me on my toes, curious and engaged.